BELGIAN BLONDE ALE - Belgian Blond Ale |
RECIPE INFO |
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by hillbilly
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.053 |
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FG: 1.012 |
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ABV: 5.37%
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Bitterness: 22.07 (tinseth)
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IBU/OG: 0.42 |
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Color: 6° SRM
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Calories: 5.37 per 330ml
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FERMENTABLES |
| 83.5% |
0 |
Pilsner - BE |
36 |
2 |
Mash |
| 3.5% |
0 |
Biscuit Malt - BE |
36 |
23 |
Mash |
| 2.4% |
0 |
Melanoidin Malt - US |
37 |
20 |
Mash |
| 10.6% |
0 |
Munich - UK |
37 |
9 |
Mash |
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HOPS |
| 0 |
East Kent Goldings |
Pellet |
Boil |
90 Minutes |
5.5 |
18.83 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
15 Minutes |
3.8 |
3.24 |
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YEAST |
| Mangrove Jack Belgian Ale Yeast M41 |
78% |
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OTHER INGREDIENTS |
| 0.54 |
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Candis |
0 minutes |
Boil |
| 28.75 |
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Orange peel |
0 minutes |
Boil |
| 19.17 |
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Coriander |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash @ 70°c for 60 mins
Mash @ 75°c for 15 mins
Add EKG hops before sparge
Boil for 90 mins
Ferment @ 18°c for 7 days then increase temperature 1° each day till 25°c is reached.
Rack and leave to clear, the bottle and leave to mature the longer the better.
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